On the scale of deliciousness from cheesecake to banana bread, why choose? You can have both with this pumpkin cheesecake banana bread recipe!
- Serves8
- Cook time1 hour 15 minutes
- Prep time15 minutes
Ingredients
- 1 cup (220g) brown sugar
- 2 cups (300g) self-raising flour
- 1 cup pumpkin, coarsely grated
- 1 tsp ground nutmeg
- ½ cup (125ml) buttermilk
- 150g melted butter
- 2 Coles Australian Free Range Eggs
- 2 large ripe bananas, mashed
- 125g cream cheese
- 1½ tbs caster sugar
- 1 tsp vanilla bean paste
- 1 Coles Australian Free Range Egg, extra
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Method
Step 1
Mix brown sugar, self-raising flour, pumpkin and ground nutmeg in a large bowl.
Step 2
Whisk buttermilk, butter, 2 eggs and bananas in a bowl. Add to flour mixture. Stir to combine.
Step 3
Use an electric mixer to beat cream cheese, caster sugar and vanilla bean paste in a bowl until well combined. Add 1 extra egg and beat to combine.
Step 4
Layer the banana mixture with the cream cheese mixture in a greased and lined 10cm x 22cm loaf pan. Use a knife to gently marble.
Step 5
Bake at 180°C for 1-1 1/4 hours or until a skewer inserted in centre comes out clean. Cool in pan for 5 mins, then turn onto a serving plate. Serve warm or at room temperature.
Pumpkin cheesecake banana bread
- Serves8
- Cook time1 hour 15 minutes
- Prep time15 minutes
Ingredients
- 1 cup (220g) brown sugar
- 2 cups (300g) self-raising flour
- 1 cup pumpkin, coarsely grated
- 1 tsp ground nutmeg
- ½ cup (125ml) buttermilk
- 150g melted butter
- 2 Coles Australian Free Range Eggs
- 2 large ripe bananas, mashed
- 125g cream cheese
- 1½ tbs caster sugar
- 1 tsp vanilla bean paste
- 1 Coles Australian Free Range Egg, extra
Description
On the scale of deliciousness from cheesecake to banana bread, why choose? You can have both with this pumpkin cheesecake banana bread recipe!
Method
Step 1
Mix brown sugar, self-raising flour, pumpkin and ground nutmeg in a large bowl.
Step 2
Whisk buttermilk, butter, 2 eggs and bananas in a bowl. Add to flour mixture. Stir to combine.
Step 3
Use an electric mixer to beat cream cheese, caster sugar and vanilla bean paste in a bowl until well combined. Add 1 extra egg and beat to combine.
Step 4
Layer the banana mixture with the cream cheese mixture in a greased and lined 10cm x 22cm loaf pan. Use a knife to gently marble.
Step 5
Bake at 180°C for 1-1 1/4 hours or until a skewer inserted in centre comes out clean. Cool in pan for 5 mins, then turn onto a serving plate. Serve warm or at room temperature.